Beet greens with yogurt Calories

To make beet greens with yogurt, rinse the leaves thoroughly, cook them until tender, and drain them very well. Let them cool, chop if needed, then fold them into yogurt seasoned with salt and, if you like, garlic.

Yes, tender beet stems can be included in beet greens with yogurt. Chop them finely and start cooking them before adding the leaves, since stems take longer to soften; discard any unusually tough or woody sections.

Either method works for beet greens with yogurt. Boiling or steaming gives the leaves a soft, mild texture, while sautéing them in a little olive oil adds a richer flavor; cool and drain them before adding yogurt.

Drain the cooked greens thoroughly and let them cool before mixing them into beet greens with yogurt. Wet leaves and warm greens both loosen the sauce; for the firmest texture, stir in the yogurt shortly before serving.

Separate the leaves and rinse them well in a basin of cool water, paying attention to grit around the stems. Lift the leaves out rather than pouring the water over them, then rinse again if any sediment remains.

Yes, garlic is a popular seasoning for beet greens with yogurt. Stir finely grated or crushed garlic into the yogurt before combining it with the cooled greens; use less for a milder flavor that lets the leaves stand out.

Beet greens with yogurt are generally served cold or at room temperature, not piping hot. Cooling the cooked leaves first keeps the yogurt sauce thick and makes the dish work well as a meze or a refreshing side.

Beet greens with yogurt pair well with grilled meats, roasted vegetables, pilaf, and other Turkish meze. Their cool, tangy yogurt dressing provides contrast alongside savory dishes, so they can also be served with flatbread as part of a shared meal.

Keep beet greens with yogurt covered in the refrigerator and serve them chilled. The greens may release liquid as they sit, so stir before serving; discard the dish if it develops an off smell, unusual color, or spoiled texture.